Whole Wheat Banana Muffins

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Whole Wheat Brown Butter Banana Muffins

Ahoy! Happy Friday, lovers! This week I’ve been pretty silent on Twitter and Facebook ’cause I went camping at the Oregon coast with my 3 year old, my in-laws, my sister-in-law and her two boys in a forrest down yonder up the jolly roger poll. We are brave souls.

In that time I got rained on, eaten my body weight in trail mix and failed miserably at avoiding all things that crawl. Oh, and taken up pirate talk, apparently. Don’t mind that. Minor detail.

I brought these fabulous muffins camping {with ye old braid beard who made me swab the deck} and we loved them. Hearty, healthy, moist and delicious. Perfect for make ahead snacks, breakfasts or traveling food.  Bananas in general are fabulous little portable snacks that make perfect fuel for the body before a run or bike ride–> unless you hate bananas….in which case, I’m sorry. I’ll eat a banana before a long run or throw it into a protein shake for breakfast. Super yummy.

I typically buy Dole bananas because that’s what my store carries. And, little known fact: Dole has dubbed Portland as a Top Banana City. Holla back Portland!

Whole Wheat Brown Butter Banana Muffins

But first, here’s the printable for these muffins. You should make these this weekend! Seriously amazing and life-changing warm with butter and a drizzle of honey! Mmmmm….

More Banana Muffins to Try!

Whole Wheat Brown Butter Banana Muffins
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Whole Wheat Banana Muffins

Made with whole wheat flour and browned butter these Whole Wheat Banana Muffins are to die for! Perfect for breakfast or as a snack.
servings 12 muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 3/4 cup whole wheat flour
  • 3/4 cup self rising flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/4 cup brown butter
  • 1/4 cup applesauce
  • 2 large eggs
  • 2 very ripe bananas mashed
  • 1/4 cup chopped walnuts optional


  • Preheat oven to 325 degrees. Line a muffin pan with 12 paper liners and set aside.
  • In a large bowl, whisk all dry ingredients together, including sugars. Make a well in the middle of the dry ingredients. Pour remaining wet ingredients into the well of the flour. Slowly stir to incorporate.
  • Spoon batter into prepared tins and top with chopped walnuts, if desired. Bake 15 minutes or until toothpick comes out clean after inserted. Serve warm with butter.


Calories: 186kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 93mg | Potassium: 144mg | Fiber: 2g | Sugar: 16g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: Whole Wheat Banana Muffins

Disclosure: My opinions are completely my own. I did not receive the same kit nor any compensation. I happen to love Dole and bananas.

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